Archive for the ‘Mushroom’ Tag

Ever since I got a chance to try Russian Cuisine in Seattle with its distinct sour & spicy flavors, I wanted to make Stroganoff Sauce. Here is my take on the delicious brown sauce with mushrooms, yogurt, soy, tamarind, vinegar & paprika. I like it with Pasta but you can very well try it with wild rice. Tastes amazing and for a change does not involve any basil, tomato or cheese!

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A Ziti Pasta creation with a simple tomato sauce, yet with a tangy twist. The flavours of mint, sage & basil combine wonderfully with Mushrooms & Tomatoes to create this delicious offering garnished with hearty parmesan and some sweetly sour raw mango. Scrambled Eggs in an adapted avatar give a chunky base to the pasta which is of course pleasingly delicious!

In the pan, add the roughly pureed fresh tomatoes and ketchup. Keep the flame on high and stir till a boil comes. Turn the flame on medium and add Oregano, Salt, ¼ tsp Pepper, Sugar and ½ tsp Chilli Powder in the sauce and stir well.

Cover the pan with a lid and keep the sauce on simmer for around 5 minutes until it thickens; Stir in Cheddar Cheese & Scrambeled Eggs and let them mix well in the sauce for a couple of minutes.

Mix the Pasta in the Sauce and take it off flame in a serving bowl. Garnish with a crumble of raw mango, parmesan and italian seasoning.

Drop a sprig of fresh mint for flourish and Enjoy the Ultimate Experience 🙂

-: Tips :-

Always saute mushrooms in butter as it lets it retain its natural flavour and enhance it. Olive oil or other oils might destroy the distinctive woody/foresty flavour of mushrooms.

To easily peel off tomatoes and boil them quickly, first heat water to boiling levels. Take tomatoes and slit them in a cross hair fashion for about 1-2 cms from the bottom and add to the boiling water. Take out after about 12-15 secs and wash with cold water. Peel off, quarter & puree accordingly.

A heavenly fusion of Middle East & Far East with its earthy & spicy flavors brings an unmatched satisfaction on a lazy Sunday Afternoon. An hour of time spent preparing this dish was totally worth it as mysterious flavors of kababs, chillies & a bevy of spices kept on lingering on taste buds for hours. Lebanese Spice Mix was a revelation to me as being close to Indian Spices it suits the palate wonderfully and gives an amazing aroma to the dish. Totally this was not an experimentation but an imaginative fusion of two fantastic dishes from two parts of the world with slight tweaks and spice enhancements to make a wonderful lunch!

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Sage is a very delicate spice from the Mediterranean region with a flavor which is slightly peppery with a musty mint characteristic. I tried to use it in combination with sautéed mushrooms and it came out really well. The story is that my cook was unaware of how to use mushrooms for breakfast, so I got my chance to create something new and this sandwich was actually wonderfully tasty and when had with a good English Breakfast Tea gave a feel good throughout the day!

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A beauty to savour and a delight to eat, this cheesy melt in the mouth dish looks and tastes no different than the regular gourmet italian fare!! I created this dish out of an intention to mingle mushrooms with aglio oilo and give it a texture and feel of the regular italian pizza which turned out pretty good, I believe 😉